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Fried Oyster Sauce Flavour Char Siu Pork Bun Recipe

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Ingredients

Adjust Servings:
500g flour
15g baking powder
3g yeast
250g sugar
10g baking soda
Stuffing Ingredients
8g salt
10g sugar
8g chicken powder
1000g water
150g chestnut powder
250g char siu
3g oyster sauce
5g peanut paste
5g soy sauce

Nutritional information

3847
Calories
105g
Protein
43g
Fat
752g
Carbs

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Fried Oyster Sauce Flavour Char Siu Pork Bun Recipe

Features:
  • Frying
Cuisine:

This special oyster sauce char siu pork is made of original steamed char siu pork. By adding oyster sauce, the pork is in an appetizing color. It is juicy with a light sweet endless aftertaste.

  • 75 minutes
  • Serves 2
  • Easy

Ingredients

  • Stuffing Ingredients

Directions

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Tips

  1. Use frying the buns, use small heat to prevent burnt.
  2. Do not add too much oyster sauce, because chicken powder and other seasonings already have flavor. Too much oyster sauce makes it too salty.

Steps

1
Done
5 minutes

Mix flour and baking powder. Pour into a circle on a clean work surface. Add sugar, yeast, baking soda in the middle. Stir until sugar melt.

2
Done
5 minutes

Stir in flour powder to make a dough.

3
Done
5 minutes

Knead the dough until smooth and tender.

4
Done
25 minutes

Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside.

5
Done
5 minutes

Preheat the pot. Add water and chestnut powder.

6
Done
5 minutes

Stir well and add all stuffing’s seasonings. Heat until sticky and become a paste.

7
Done
5 minutes

Mince char siu into small pieces. Add the paste into char siu and mix well. Set aside.

8
Done
5 minutes

Divide the dough into small pieces, about 30g each.

9
Done
5 minutes

Use a rolling pin to flatten the dough into bun’s skins. Use it to wrap the stuffing.

10
Done
20 minutes

Make it into a bun’s shape. Use high heat to steam for 8 minutes. Allow cooling to room temperature. Add oil to a frying pan, and fry the buns until golden brown. Serve.

Avatar of Susan Lu

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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